Peanut Butter Chocolate Chip Cake
- 1/2 stick unsalted butter
- 1 cup all purpose flour
- 1/4 teaspoons baking soda
- 1/4 teaspoons baking powder
- 1/4 teaspoons salt
- 1/2 cup tightly packed brown sugar
- 3 ounces creamy peanut butter
- 1 large egg
- 1 egg yolk
- 1/4 cup sour cream
- 1/4 cup hot water
- 1/2 tsp pure vanilla extract
- 1/2 cup peanut butter chips or chocolate chips
- For the frosting
- 1/2 cup butter
- 1/4 cup milk
- 2 tablespoons milk
- 1/4 cup cocoa
- 16 ounces powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup peanut butter
Preheat oven to 325F.
Grease two 9 x 1 1/2 inch pans. Line your bottoms with parchment. Set aside.
Combine flour, baking powder, baking soda, and salt.
Mix together brown sugar, peanut butter and butter for two minutes. Add egg and egg yolk and mix for another 2 minutes. Scrape down the sides and mix for another minute.
Add half of the flour mixture and mix until incorporated about 20 seconds. Then add the sour cream, mixing again for 20 seconds. Gradually add the remaining flour mixture. Add the hot water in a slow, steady stream and mix on low to combine, about 30 seconds. Add the vanilla and mix for another 10 seconds. Add the peanut butter chips and use a rubber spatula to finish mixing the ingredients until thoroughly combined.
Divide the cake batter into the prepared pans, spreading it evenly. Bake for about 22 minutes. If you have 4 inch diameter tart pans like I used, it takes the same amount of time to bake the cake, if not a few more minutes. Use a knife to see if it is done.
Combine butter, milk, and cocoa in a saucepan; bring to a boil, stirring constantly. Remove from heat. Add remaining ingredients; beat at medium speed of an electric mixer until smooth.